Tuesday 19 July 2011

Gregor Mendel


ग्रेगर जॉन मेंडल

ग्रेगर जॉन मेंडल (20 जुलाई1822[1] – 6 जनवरी1884) एक जर्मन भाषी ऑस्ट्रियाई औगस्टेनियन पादरी एवं वैज्ञानिक था। उसे आनुवांशिकी का जनक कहा जाता है। उन्होंने मटर के दानों पर प्रयोग कर आनुवांशिकी के नियम निर्धारित किए थे। उनके कार्यों की महत्ता बीसवीं शताब्दी तक नहीं पहचानी गई। उन नियमों की पुनर्खोज ने उनका महत्व बताया।

परिचय

आनुवंशिकता के जन्मदाता ग्रेगर जोहन मैण्डल का जन्म २२ जुलाई, सन् १८२२ ई। में मोराविया देश के एक साधारण कृषक परिवार में हुआ था मारविया अब चैकोस्लावाकिया में है। बालक जोहन परिवार के खेतों में पौधों की देखरेख में मदद किया करता था। इस कार्य में आपको विशेष आनन्द मिलता था। बचपन में ही आप कृषक पिता से तरह-तरह के प्रश्न पूछा करते थे कि फूलों के अलग-अलग रंग और रूप कहां से आते हैं। उनके पास पुत्र के ऐसे प्रश्नों के उत्तर नहीं थे। वे बच्चे को उच्च शिक्षा दिलाना चाहते थे।
आप का परिवार निर्धनता के अभिशाप से घिरा था। फिर भी पिता ने खर्चे में कतर-ब्योंत करके बेटे को जैसे तैसे चार वर्ष कालेज में पढ़ाया। जब आप इक्कीस वर्ष के हुए, तो एक मठ में प्रविष्ठ हुए। सेंट ग्रेगरी के सम्मान में आपने ग्रेगर नाम धारण किया।
आपने व्यवसाय अच्छा चुना था। मठ में मन रम गया था। आपके साथी भिक्षु प्रेमी एवं बुद्धिमान लोग थे। वे धर्म से साहित्य तक और कला से विज्ञान तक सभी विषयों की विवेचना में बड़ी दिलचस्पी लिया करते थे। उनका एक छोटा-सा हरा भरा बगीचा था, क्योंकि आपको पौधों में विशेष आनन्द आता था इसलिए आपको उसका अध्यक्ष बना दिया। आपने इस के साथ-साथ अपना धार्मिक अध्ययन भी जारी रखा और सन् १८४७ ई। में पादरी बन गए।
आपकी विज्ञान में रुची को देखकर, मठ ने आपको दो वर्ष के लिए वेनिस विश्वविद्यालय में भौतिकी पढ़ने के लिए भेज दिया। जब वहां से अध्ययन पूरा करके लौटे तो, आल्तब्रून नगर, जहाँ आपका मठ था विद्यालय में भौतिकी की देखभाल किया करते थे। इन सब से आपने भिक्षु कर्त्तव्यों में किसी प्रकार की कोई बाधा नहीं पड़ती थी।
यहां भी आपने प्रश्न उठाने आरंभ किए जिन्हें आप पिता के खेत पर उठाया करते थे। कुछ मटरें चिकनी और कुछ झुरींदार क्यों होती है? आप ऐसा क्या करें, जिससे कि केवल चिकनी मटर ही उगे। कभी-कभी आप लाल फूलों के ही बीज बोते हैं, तो कुछ नए पौधों में गुलाबी फूल क्यों आते हैं?
अंत में आपकी उत्सुकता की विजय हुई। आपने कुछ ऐसे प्रयोग करने का निश्चय किया, जो वास्तव में विज्ञान से संबंधित थे। आपने केवल कल्पना का सहारा नहीं लिया। आप प्रत्येक बात को ध्यान से देखा करते थे और नोट करते जाते थे; क्योंकि मटर आसानी से उग आती थी। इसलिए आपने मटर से प्रयोग किए। मटर की जिंदगी छोटी थी और आप बहुत-सी पीढ़ियों का अध्ययन कर सकते थे।
आपने १८५६ तक के बीच मटर के १०,००० पौधे बोए और उनका प्रेक्षण किया। आपने जिस तरह की समस्या हल करने का प्रयास किया उसका एक उदाहरण यह है: मटर के एक ऊँचे और एक छोटे पौधे की संतान ऊँची होगी अथवा छोटी? ऊँचे पौधे और छोटे पौधे से संतान प्राप्त करने के लिए आपने ऊँचे पौंधे के फूल में से सुनहरी धूलि ली। आपने इसे छोटे पौधे की स्त्री के सिर पर डाला। इससे जो बीज बने उन्हें आपने बोया। सब पौधे 'पिता' पौधे की भाँति ऊँचे थे। आपने ऊँचेपन को प्रभावी लक्षण कहा है। जब इन ऊँची संतानों के बच्चे हुए, उनके बीज उगाए गए, तो आपने पाया कि दूसरी पीढ़ी अथवा पौधों में सब पौधे ऊँचे नही थे। प्रति तीन ऊँचे पौधों के पीछे एक पौधा छोटा था। इस छोटे पौधे को दादी की छोटाई आनुवंशिकता में मिली थी। आपने छोटेपन को अप्रभावी लक्षण कहा।
इसी प्रकार आपने पीले बीजों की मटर को हरे बीजों के साथ संकरित किया। तब आप इस निष्कर्ष पर पहुँचे कि उनसे उत्पन्न पहली पीढ़ी से सब पौधों के बीज पीले थे। उसमें अगली पीढ़ी अर्थात् पौधों में तीन पीले और एक हरा था। यहां पीला प्रभावी और हरा अप्रभावी लक्षण था। आपने इन्हीं प्रयोगों को असंख्य बार दुहराया पर फल वही निकला। आठ वर्ष तक बड़ी सतर्कता के साथ कार्य करने के बाद, जब आप को पूर्ण विश्वास हो गया, तो आपने कहा कि पौधों की आनुवंशिकता कुछ अमोघ अपरिवर्तनशील नियमों के अनुसार कार्य करती है। निश्चय ही आप मनुष्यों पर इस प्रकार के प्रयोग नहीं कर सकते थे। इसलिए आप इस स्थिति में नहीं थे कि इन नियमों को मानव की आनुवंशिकता पर लागू करें।
स्वाभाविक ही था कि आप अपने इन नए सिद्धान्तों के विषय में उत्तेजित हों। अब आपने निश्चय किया कि समय आ गया है जब आपको संसार को बताना चाहिए, कि आपने किस बात का पता लगा लिया है। सन् १८६५ ई। में आपने एक लेख लिखा और उसे नगर की वैज्ञानिक सभा के सामने पढ़ा: पर आपने महसूस किया कि कोई भी आपकी बात को समझ नहीं पा रहा है। श्रोताओं ने नम्रतापूर्वक तालियाँ बजाई और जो कुछ वहाँ सुना उसे तत्काल ही भूल गए। कदाचित् आप उन्हें अच्छी तरह समझा नहीं सके थे। आपने घर लौटकर उस लेख को पुन: लिखा। कुछ सप्ताह बाद आपने उसे दूसरी सभा में पढ़ा, पर यहाँ पर भी किसी श्रोता ने कोई रुचि नहीं ली। शायद उन्होंने समझा हो कि मटर के पौधों से भी क्या कोई महत्त्वपूर्ण बात सिद्ध हो सकती है। आपका भाषण एक छोटी-सी वैज्ञानिक पत्रिका में प्रकाशित हुआ। वह शीघ्र ही पुस्तकालय की अल्मारियों में अपवित्र और अप्रशंसित तथा धूलि से ढक गया।
इससे आप निरूत्साहित हो उठे। कुछ दिन बाद आपने अपने साथी भिक्षुओं से कहा, "मेरा समय अवश्य एक दिन आएगा।"
आपको सन् १८६९ ई। में आपको मठ का ऐबट चुन लिया गया। अब आप मठ के कार्यों में अधिक व्यस्त हो गए। अनुसंधान करने के लिए समय नहीं मिल पाया। ६ जनवरी, सन् १८८४ ई। को आपने सदा के लिए आँखें मूँद लीं। आपके निधन के उपरांत लोगों ने आपको एक दयालु, परिश्रमी और छोटे भिक्षु के रूप में स्मरण किया, जिसने अपना बहुत-सा समय अपने बगीचे में मटर से उलझने में नष्ट कर दिया था। इस तरह आपके जीवन का कार्य- "मैण्डल का आनुवंशिकता का नियम" अज्ञात रहा आया।
आपके निधन के सोलह वर्ष उपरान्त, विश्व को पता लगा कि आप कितने बड़े वैज्ञानिक थे। सन् १९०० में तीन यूरोपीय वैज्ञानिकों को उस भूले हुए लेख का पता चला था, जिसे आपने ३० वर्ष पूर्व प्रकाशित किया था। उन्होंने उसकी महत्ता को जान लिया और उसका समाचार वैज्ञानिक दुनियां में फैला दिया। शीघ्र ही इस निष्कर्ष पर पहुंच गए कि आप के नियम केवल पौधों के लिए ही नहीं, जंतुओं एवं मानवों के लिए भी सही हैं। बाद के प्रयोगों से पता चला कि आपके नियमों के कुछ अपवाद भी हैं। अब हम उन्हें आपके नियम नहीं कहते, बल्कि आपके सिद्धान्त कहते हैं। आपके सिद्धान्त कृषकों के लिए बहुत सहायक सिद्ध हुए हैं। उन्होंने कृषकों को बताया है कि गेहूं, मक्का और दूसरी फसलों की अच्छी किस्में कैसे तैयार की जा सकती हैं। इन्ही सिद्धान्तों पर चलकर, पशु उत्पादक अधिक मजबूत, स्वस्थ गाएं और भेड़ों को पैदा करने में सफल हुए हैं। आधुनिक चिकित्सा वैज्ञानिक आपके सिद्धान्तों के आधार पर यह पता लगाने का प्रयत्न कर रहे थे कि क्या लोगों का कुछ रोगों की ओर आनुवंशिक रुझान होता है और यदि ऐसा होता है, तो क्या ऐसी आनुवंशिकता को नियंत्रित किया जा सकता है। इस सिद्धान्त के लिए हम आपके चिर ऋणी रहेंगे।

अनुवांशिकता

माता-पिता एवं अन्य पूर्वजों के गुण (traits) का सन्तानों में अवतरित होना अनुवांशिकता (Heredity) कहलाती है। जीवविज्ञान में अनुवांशिकता का अध्ययनजेनेटिक्स के अन्तर्गत किया जाता है।



In ENGLISH

Gregor Mendel

Gregor Johann Mendel (July 20, 1822[1] – January 6, 1884) was a AustrianAugustinian friar and scientist, who gained posthumous fame as the founder of the new science of genetics for his study of the inheritance of certain traits in pea plants. Mendel showed that the inheritance of these traits follows particular laws, which were later named after him. The significance of Mendel's work was not recognized until the turn of the 20th century. The independent rediscovery of these laws formed the foundation of the modern science of genetics.[2]

Biography

Mendel was born into an ethnic German family in Heinzendorf bei OdrauAustrian SilesiaAustrian Empire (now HynčiceCzech Republic), and was baptized two days later as Johann. He was the son of Anton and Rosine (Schwirtlich) Mendel, and had one older sister (Veronica) and one younger (Theresia). They lived and worked on a farm which had been owned by the Mendel family for at least 130 years.[3] During his childhood, Mendel worked as a gardener, studied beekeeping, and as a young man attended Gymnasium (school) inOpava. Later, from 1840 to 1843, he studied practical and theoretical philosophy as well as physics at the University of Olomouc Faculty of Philosophy, taking a year off through illness. When Mendel entered the Faculty of Philosophy, the Department of Natural History and Agriculture was headed by Johann Karl Nestler, who conducted extensive research of hereditary traits of plants and animals, especially sheep. In 1843 Mendel began his training as a priest. Upon recommendation of his physics teacher Friedrich Franz, he entered theAugustinian Abbey of St Thomas in Brno in 1843. Born Johann Mendel, he took the name Gregor upon entering religious life. In 1851 he was sent to the University of Vienna to study under the sponsorship of Abbot C. F. Napp. At Vienna, his professor of physics was Christian Doppler.[4] Mendel returned to his abbey in 1853 as a teacher, principally of physics, and by 1867, he had replaced Napp as abbot of the monastery.[5]
Besides his work on plant breeding while at St Thomas's Abbey, Mendel also bred bees in a bee house that was built for him, using bee hives that he designed.[6] He also studied astronomy and meteorology,[5] founding the 'Austrian Meteorological Society' in 1865.[4] The majority of his published works were related to meteorology.[4]

Experiments on plant hybridization

Gregor Mendel, who is known as the "father of modern genetics", was inspired by both his professors at the University of Olomouc (i.e.Friedrich Franz & Johann Karl Nestler) and his colleagues at the monastery (i.e. Franz Diebl) to study variation in plants, and he conducted his study in the monastery's two hectare[7] experimental garden, which was originally planted by the abbot Napp in 1830.[5] Between 1856 and 1863 Mendel cultivated and tested some 29,000 pea plants (i.e., Pisum sativum). This study showed that one in four pea plants hadpurebred recessive alleles, two out of four were hybrid and one out of four were purebred dominant. His experiments led him to make two generalizations, the Law of Segregation and the Law of Independent Assortment, which later became known as Mendel's Laws of Inheritance.
Mendel did read his paper, Versuche über Pflanzenhybriden (Experiments on Plant Hybridization), at two meetings of the Natural History Society of Brünn in Moravia in 1865. It was received favorably and generated reports in several local newspapers.[8] When Mendel's paper was published in 1866 in Verhandlungen des naturforschenden Vereins Brünn,[9] it was seen as essentially about hybridization rather than inheritance and had little impact and was cited about three times over the next thirty-five years. (Notably, Charles Darwin was unaware of Mendel's paper, according to Jacob Bronowski's The Ascent of Man.) His paper was criticized at the time, but is now considered a seminal work.

Life after the pea experiments

After Mendel completed his work with peas, he turned to experimenting with honeybees, in order to extend his work to animals. He produced a hybrid strain (so vicious they were destroyed), but failed to generate a clear picture of their heredity because of the difficulties in controlling mating behaviours of queen bees. He also described novel plant species, and these are denoted with the botanical author abbreviation"Mendel".
After he was elevated as abbot in 1868, his scientific work largely ended as Mendel became consumed with his increased administrative responsibilities, especially a dispute with the civil government over their attempt to impose special taxes on religious institutions.[10] At first Mendel's work was rejected, and it was not widely accepted until after he died. At that time most biologists held the idea of blending inheritance, and Charles Darwin's efforts to explain inheritance through a theory of pangenesis were unsuccessful. Mendel's ideas were rediscovered in the early twentieth century, and in the 1930s and 1940s the modern synthesis combined Mendelian genetics with Darwin's theory of natural selection.
Mendel died on January 6, 1884, at age 61, in BrnoMoraviaAustria-Hungary (now Czech Republic), from chronic nephritis. Czech composer Leoš Janáček played the organ at his funeral. After his death the succeeding abbot burned all papers in Mendel's collection, to mark an end to the disputes over taxation.[11]

Rediscovery of Mendel's work

It was not until the early 20th century that the importance of his ideas was realized. By 1900, research aimed at finding a successful theory of discontinuous inheritance rather than blending inheritance led to independent duplication of his work by Hugo de Vries and Carl Correns, and the rediscovery of Mendel's writings and laws. Both acknowledged Mendel's priority, and it is thought probable that de Vries did not understand the results he had found until after reading Mendel.[2]Though Erich von Tschermak was originally also credited with rediscovery, this is no longer accepted because he did not understand Mendel's laws.[12] Though de Vries later lost interest in Mendelism, other biologists started to establish genetics as a science.[2]
Mendel's results were quickly replicated, and genetic linkage quickly worked out. Biologists flocked to the theory, even though it was not yet applicable to many phenomena, it sought to give a genotypic understanding of heredity which they felt was lacking in previous studies of heredity which focused on phenotypic approaches. Most prominent of these latter approaches was thebiometric school of Karl Pearson and W.F.R. Weldon, which was based heavily on statistical studies of phenotype variation. The strongest opposition to this school came from William Bateson, who perhaps did the most in the early days of publicising the benefits of Mendel's theory (the word "genetics", and much of the discipline's other terminology, originated with Bateson). This debate between the biometricians and the Mendelians was extremely vigorous in the first two decades of the twentieth century, with the biometricians claiming statistical and mathematical rigor, whereas the Mendelians claimed a better understanding of biology. In the end, the two approaches were combined as the modern synthesis of evolutionary biology, especially by work conducted by R. A. Fisher as early as 1918.
Mendel's experimental results have later been the object of considerable dispute.[11] Fisher analyzed the results of the F2 (second filial) ratio and found them to be implausibly close to the exact ratio of 3 to 1.[13] Only a few would accuse Mendel of scientific malpractice or call it ascientific fraud—reproduction of his experiments has demonstrated the validity of his hypothesis—however, the results have continued to be a mystery for many, though it is often cited as an example of confirmation bias. This might arise if he detected an approximate 3 to 1 ratio early in his experiments with a small sample size, and continued collecting more data until the results conformed more nearly to an exact ratio. It is sometimes suggested that he may have censored his results, and that his seven traits each occur on a separate chromosome pair, an extremely unlikely occurrence if they were chosen at random. In fact, the genes Mendel studied occurred in only four linkage groups, and only one gene pair (out of 21 possible) is close enough to show deviation from independent assortment; this is not a pair that Mendel studied. Some recent researchers have suggested that Fisher's criticisms of Mendel's work may have been exaggerated.[14][15]

StThomasAbbeyBrno

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Friday 15 July 2011

Biggest Family

The world’s largest family – This man has 39 wives


Joint family – an Indian concept prevalent among Hindus is not commonly followed in Northeast India. In this Christian dominated part of the country, people are usually more educated and ‘westernized’. But Ziona Chana from Mizoram thinks ‘differently’.
Chana is the ‘proud’ head of a jumbo sized family of 39 wives, 94 children, 14-daughters-in-laws and 33 grandchildren.
To accommodate his huge family he has constructed a 100-room, four storey building in Baktwang village. It almost looks like a hotel.
And how much does this jumbo family consume? One time meal – 60 KG potatoes, Over 100 KG rice and 30 chickens!
Chana thanks God for giving him a huge family to look after and considers himself ‘lucky.’
He sleeps in his own double-bedded room while his wives have to adjust in dormitories. The younger wives stay in rooms closer to his room.

And how often does a wife get to sleep with Chana? – A ‘rotation system’ is maintained, he says.
Surprisingly, all the wives get along very well and there is hardly any infighting among them.
Mr Chana is not finished yet. “To expand my family, I am willing to go even to the United States to marry” he proudly says. (Bharat Chronicle)

Tuesday 5 July 2011

Elizabeth David bibliography

Dear Reader,
Please read about Elizabeth David.


Elizabeth David bibliography

Elizabeth David, the British cookery writer, published eight books in the 34 years between 1950 and 1984, eight years before her death. After David's death, her literary executor, Jill Norman, supervised the publication of five more books, drawing on David's unpublished manuscripts and research and on her published writings for books and magazines.
David's first five books comprised recipes interspersed, particularly in the earlier works, with literary quotations, and with her descriptions of the places and people whence she drew her inspiration. By the time of her third book, Italian Food, David had begun to add sections about the history of the cuisine and the particular dishes that she wrote about. Her interest in the history of cooking led her in her later years to research the history of spices, baking, and ice.
Many of the recipes in David's early books were revised versions of her articles previously published in magazines and newspapers, and in An Omelette and a Glass of Wine (1984) she collected her favourites among her articles and presented them unedited with her afterthoughts appended. A second volume of reprinted articles was published after her death. David's biographer, Artemis Cooper, wrote, "She was hailed not only as Britain's foremost writer on food and cookery, but as the woman who had transformed the eating habits of middle-class England."

Background

David's interest in cooking was sparked by a 21st birthday gift from her mother of The Gentle Art of Cookery by Hilda Leyel, her first cookery book.[2] She later wrote, "I wonder if I would have ever learned to cook at all if I had been given a routine Mrs Beeton to learn from, instead of the romantic Mrs Leyel with her rather wild, imagination-catching recipes."[3]
In 1938, David and a boyfriend travelled through France to Antibes, where she met and became greatly influenced by the ageing writerNorman Douglas, about whom she later wrote extensively.[4] He inspired her love of the Mediterranean, encouraged her interest in good food, and taught her to "search out the best, insist on it, and reject all that was bogus and second-rate."[5] She continued her exploration of Mediterranean food and the use of fresh, local ingredients in Greece in 1940. When the Germans invaded Greece in April 1941, she fled to Egypt.[6] There, she and her employer engaged a Greek cook who produced magnificent food: "The flavour of that octopus stew, the rich wine dark sauce and the aroma of mountain herbs was something not easily forgotten."[7] In 1942, she moved to Cairo, where she was asked to set up and run the Ministry of Information's reference library. The library was open to everyone and was much in demand by journalists and other writers. She employed a Sudanese suffragi (a cook-housekeeper) of whom she recalled:
Suleiman performed minor miracles with two Primus stoves and an oven which was little more than a tin box perched on top of them. His soufflés were never less than successful. … For three or four years I lived mainly on rather rough but highly flavoured colourful shining vegetable dishes, lentil or fresh tomato soups, delicious spiced pilaffs, lamb kebabs grilled over charcoal, salads with cool mint-flavoured yoghurt dressings, the Egyptian fellahin dish of black beans with olive oil and lemon and hard-boiled eggs – these things were not only attractive but also cheap."[8]
Returning to England after World War II and her years of access to superior cooking and a profusion of fresh ingredients, David encountered terrible food: "There was flour and water soup seasoned solely with pepper; bread and gristle rissoles; dehydrated onions and carrots; corned beef toad in the hole. I need not go on."[9] Partly to earn some money, and partly from an "agonized craving for the sun", David began writing articles on Mediterranean cookery.[9] Her first efforts were published in 1949 in the British magazine Harper's Bazaar. From the outset, David refused to sell the copyright of her articles, and so she was able to collect and edit them for publication in book form.[10] Even before all the articles had been published, she had assembled them into a typescript volume called A Book of Mediterranean Food.[11][12]
The success of David's books put her in great demand by magazine editors. Among the publications for whom she regularly wrote for some period were Vogue magazine, The Sunday Times and The Spectator.[1]

Mediterranean Food (1950)

David's first book, A Book of Mediterranean Food, frequently referred to by the abbreviated title ofMediterranean Food,[13] was published by John Lehmann in 1950, only a year after David's first articles had started appearing in British periodicals. The original typescript of the book consisted almost entirely of reused versions of her recent articles. It was submitted to and turned down by a series of publishers, one of whom told her that it needed something more than just the bare recipes.[14] David took note, and wrote some linking text, interspersing her own brief prose with relevant excerpts from a wide range of authors known for their writings about the Mediterranean. They included Norman DouglasLawrence DurrellGertrude SteinD. H. LawrenceOsbert Sitwell,Compton MackenzieArnold BennettHenry James and Théophile Gautier.[15]
Lehmann accepted the work for publication, and gave David an advance of £100.[16] He commissioned a dust-jacket painting and black and white illustrations from the artist John Minton. Writers including Cyril Ray and John Arlott commented that Minton's drawings added to the attractions of the book.[17] David thought good illustration important. Although she did not like Minton's black and white drawings, she described his jacket design (right) as "stunning".[16] She was especially taken with "his beautiful Mediterranean bay, his tables spread with white cloths and bright fruit" and the way that "pitchers and jugs and bottles of wine could be seen far down the street."[18]
The book appeared when food rationing imposed during the Second World War remained fully in force in Britain. As David later put it, "almost every essential ingredient of good cooking was either rationed or unobtainable."[19] She therefore adapted some of the recipes she had learned during in the years when she lived in Mediterranean countries, "to make up for lack of flavour which should have been supplied by meat or stock or butter."[19] The Times Literary Supplement observed, "while one might hesitate to attempt 'Lobster à la Enfant Prodigue' (with champagne, garlic, basil, lemon, chervil, mushrooms and truffles), the resourceful cook with time to explore London's more individual shops, and money, should not often be nonplussed."[20] The Observer commented that the book deserved "to become the familiar companion of all who seek uninhibited excitement in the kitchen."[21]
The chapters of Mediterranean Food dealt with: soups; eggs and luncheon dishes; fish; meat; substantial dishes; poultry and game; vegetables; cold food and salads; sweets; jams, chutneys and preserves; and sauces.[22] The book was reprinted in 1951; an American edition was published by Horizon Press in 1952; and a paperback edition was published by Penguin Books in 1955. In 1956, David revised the work, which was published by Penguin.[23] Translations have been published in Danish and Chinese.[23] In 2009, the Folio Societypublished an edition with an introduction by Julian Barnes and colour illustrations by Sophie MacCarthy together with Minton's original black and white illustrations.[24]
brightly coloured book jacket showing a table with a view of the Mediterranean sea behind it

French Country Cooking (1951)

In this book, David acknowledged her debt to books published in French, by Edmond Richardin, Austin De Croze, Marthe Daudet (1878-1960) known as Pampille, and J. B. Reboul.[25] French Country Cooking drew less on David's magazine articles than its predecessor, although one of her best known and most influential chapters, "Wine in the kitchen", was reprinted from an article written for a wine merchant.[25]
The main text of the book begins with "Batterie de cuisine", a serious and thorough examination of the equipment that David thought necessary in a good kitchen. Many of the items she mentioned were not widely available in England in the 1950s, such as moulinettes for puréeing, mandolines for slicing vegetables, hâchoires (or mezzalunas) for chopping.[26] The second section of the book is "Wine in the kitchen", which opens:
Nobody has ever been able to find out why the English regard a glass of wine added to a soup or stew as a reckless and foreign extravagance and at the same time spend pounds on bottled sauces, gravy powders, soup cubes, ketchups and artificial flavourings. If every kitchen contained a bottle each of red wine, white wine and inexpensive port for cooking, hundreds of store cupboards could be swept clean for ever of the cluttering debris of commercial sauce bottles and all synthetic aids to flavouring.
The remaining chapters of the book follow the pattern of Mediterranean Food: soups; fish; eggs; luncheon, supper and family dishes; meat; poultry; game; vegetables; salads; sweets; sauces; and preserves.[27]
The Manchester Guardian classified the book as more ornamental than useful, a book to make "good reading" rather than "good cooks". Its reviewer, Lucie Marion, took issue with many of David's recipes: "I cannot think that Mrs. David has actually tried to make many of the dishes for which she gives recipes."[28] The Observer, by contrast, considered French Country Cooking "of outstanding merit. The book is eminently practical … its directions are so lucid that the reader might be receiving a concrete demonstration."[29]
As with Mediterranean Food, a second edition was soon called for. By 1956, the book had been reprinted six times in the UK and published in the US.[30] In 1958, David responded to the improved availability in Britain of good ingredients by revising the work, eliminating sections on specialist suppliers, to whom by 1958 it was no longer necessary to resort. In the second edition David also applied second thoughts, eliminating "a few of the longer and more elaborate recipes".[31]

Italian Food (1954)

David's third book differed from its predecessors in that it drew little from anything she had already written. She spent many months in Italy researching it before starting work on the typescript. While she was away, the firm of her publisher, John Lehman, was closed down by its principal shareholder, and she found herself under contract to the far less congenial company, Macdonald.

While in Venice during her culinary tour of Italy, David met the artist Renato Guttuso. They struck up a friendship, and he agreed to illustrate her book, which he did, despite the very small fee offered by David's publisher.[32] With two successful books already published, David felt less in need of extracts from earlier writers to bolster her own prose.[33] The Times Literary Supplement wrote, "More than a collection of recipes, this is book is in effect a readable and discerning dissertation on Italian food and regional dishes, and their preparation in the English kitchen. The text is divided into kinds of food, with chapters on rice, pasta and Italian wines."[34] In The ObserverFreya Stark wrote, "Mrs. David … may be counted among the benefactors of humanity."[35] In The Sunday TimesEvelyn Waugh namedItalian Food as one of the two books that had given him the most pleasure in that year.[36] In 2009, Sir Terence Conran called it "the very best book about Italian food that has ever been published here".[37]
Italian Food begins with a chapter on "The Italian store cupboard", giving British cooks, who at that time were generally unacquainted with most of Italy's cuisine and methods, an insight into Italian herbs, spices, tinned, bottled or dried staples including anchovies, tuna, funghi, prosciutto, and chickpeas, and Italian essentials such as garlic and olive oil, both seldom seen in Britain in the early 1950s. The rest of the book follows the basic pattern of the earlier works, with chapters on Soups, Fish, Meat, Vegetables and Sweets, with the addition of extra subjects relevant to Italian food, pasta asciuta, ravioli and gnocchi, rice, and Italian wine. In a description of the 2009 edition, the publisher wrote:
Even in the 1963 edition Elizabeth David felt the need to explain that a courgette was "a tiny marrow" and lamented the difficulty of finding basil and pine nuts. Yet she refused to participate in what she called the "censorship" of assuming English cooks were too timid or stupid to try anything different; she included recipes for wood pigeon and squid-ink pasta alongside aromatic marinades, wholesome soups and delicious breads. … [British] supermarket aisles were not always filled with packets of fresh herbs, dried porcini and regional olive oils. Elizabeth David was among those responsible for the change, because she inspired a generation with her own curiosity and appreciation for the mouth-watering variety of authentic Italian food.[37]
The first American edition was published by Alfred A. Knopf in 1958, after much argument between the head of the company, Alfred Knopf, and the author. Knopf wanted to drop the Guttuso illustrations and rewrite the text for an American audience; David refused, and Knopf eventually gave way.[38] David revised the book for its first Penguin edition in 1963, made further minor revisions for reprints in 1969 and 1977 and revised it again, more extensively, for the 1987 edition, published in hardback by Barrie and Jenkins and, in 1989, by Penguin in paperback.[39] In 2009, the Folio Society published an edition with new illustrations by Sophie MacCarthy and an introduction by Sir Terence Conran.[37]

Summer Cooking (1955)

This, David's fourth book, reverted to some extent to the pattern of the first two, drawing extensively on her articles previously published in magazines. She had severed her ties with the publishers Macdonalds, who had acquired the publishing rights to her first three books when her original publisher was forced out of business. Her new publisher was the Museum Press of London. The illustrations were by Adrian Daintrey.
In her introduction, David wrote:
By summer cookery I do not necessarily mean cold food; although cold dishes are always agreeable in summer at most meals, however hot the weather, one hot dish is welcome, but it should be a light one, such as a very simply cooked sole, an omelette, a soup of the young vegetables which are in season – something fresh which provides at the same time a change, a new outlook.[40]
Summer Cooking reflected David's strong belief in eating food in season; she loved "the pleasure of rediscovering each season's vegetables" and thought it "rather dull to eat the same food all year round."[41] Unconstrained by the geographical agendas of her first three books, David wrote about dishes from Britain, India, Mauritius, Russia, Spain and Turkey, as well as France, Italy and Greece.[42] Reviewing the first edition, The Observer wrote:
Men who pretend to know about it can be more pretentiously precious over cooking than almost anything else. Thank heavens that the women are at last beginning to put them right. The latest blow at food in fancy dress and out of season (a male weakness from Apicius to Escoffier) is Elizabeth David's forthright Summer Cooking. … For her food has more to do with the seasons, the sea and the countryside than with tin and deep freeze, and cooking concerns saucepan, fire and flavour rather than pretty picture colour patterns. The book is a tonic whether you dabble nervously in the kitchen or have "views" on cooking.[43]
In addition to those subjects like soups, fish and meat common to all her books to date, David included chapters about hors d'oeuvre and salads, preserves, buffet food, and "Improvised cooking for holidays".[44] Among her recipes are asparagus with parmesan cheese, cold roast duck on a bed of fresh mint, paupiettes of sole in lettuce leaves, broad beans with bacon, and aubergines à la provençale.[45]
David revised the book for a second edition, published in the UK and the U.S. by Penguin Books. Translations were published in Italian in 1975 and Danish in 1980.[46] David further revised and enlarged the book for a third edition, published by Penguin in 1987. In 2009 the Folio Society published an edition with new illustrations by Sophie MacCarthy and an introduction by Rose Prince.[47]

French Provincial Cooking (1960)

The fifth, and last, of David's volumes consisting primarily of recipes is by far the longest of all her books. The 1970 paperback edition published by Penguin Books runs to 584 pages.[48] David's biographer Artemis Cooper describes it as "a book that only needed assembling", because it was based on previously-published articles and her own collection of notes and recipes from the previous two decades. David researched her recipes thoroughly, and whenever several supposedly classic and mutually contradictory recipes existed she "knew how to reduce a recipe to its bare essentials, and then reconstruct it".[49] By the 1960s, she was described in the British press as "the most revered goddess of cooking", and The Observer wrote, "It is difficult to think of any home that can do without Elizabeth David's French Provincial Cooking.[50]
The layout of the book follows that of the earlier volumes, with the recipes grouped by subject. Each chapter has its own introductory essay, up to four pages in length, and within each chapter sub-sections also have their own preliminary essays; for instance, the chapter on meat has a two-page opening essay, with individual essays on beef, lamb, pork and veal before the recipes for each.
The Folio Society, which published a new edition of the book in 2008, wrote, "French Provincial Cooking is considered to be the crowning achievement of Elizabeth David's career, incorporating exquisite recipes from great chefs alongside those gathered from local cooks and one of the finest bibliographies of good cookery books ever compiled."[51] The bibliography runs to 16 pages, and ranges from 18th century French cookery books beginning with Le Ménage des champs et le jardinier français (1711) and ending with modern works by Simone BeckLouisette Bertholle andJulia Child, and Jane Grigson.[52]
A typical example of David's approach in this book is her section on pot au feu, which covers six pages, with sub-sections on the choice of meat, the vegetables, the saucepan, quantities, preparation, cooking, serving, using leftovers, and regional variations of the dish.[53]
The Times Literary Supplement wrote, "French Provincial Cooking needs to be read rather than referred to quickly. It discourses at some length the type and origin of the dishes popular in various French regions, as well as the culinary terms, herbs and kitchen equipment used in France. But those who can give the extra time to this book will be well repaid by dishes such as La Bourride de Charles Bérot and Cassoulet Colombié," (respectively, a Provençal dish of fillets of white fish in an aïoli and cream sauce, and a Languedoc casserole of beans with pork, mutton, sausage and goose.)[54][55] Reviewing the 1977 edition, The Times wrote, "arguably the most influential cookery book of our age, one which brought food writing into the realms of literature."[56]
The first edition, illustrated by Juliet Renny, was published by Michael Joseph, with a simultaneous paperback issue by Penguin Books. The first American edition was published by Harper and Row in 1962. A revised edition was published by Michael Joseph in 1965 and by Penguin in 1967. Further reprints with minor revisions followed in 1969, 1970, 1977, 1981, 1984, 1986 and 1997. A new edition was published by Penguin in 1998 (London) and 1999 (New York). A Portuguese translation Cozinha francesa regional was published in 2000. The Folio Society issued a new edition in 2008, with illustrations by Sophie MacCarthy in addition to the originals by Renny.[57]

Spices, Salt and Aromatics in the English Kitchen (1970)

The book is in two parts. David wrote the first four chapters, "Spices and Condiments," "Aromatic Herbs, Dried or Fresh," "More Flavourings" and "Measurements and Temperatures" specifically for the book, drawing on an earlier pamphlet, Dried Herbs, Aromatics and Condiments, written in 1967 for sale in her kitchen shop. In these chapters, David writes about the background of the herbs and spices and condiments that came into use in British kitchens over the previous centuries, and sketches the history of their adoption from Asia and continental Europe. The Times Literary Supplement called this part of the book "as difficult to put down as a good thriller."[58]
In the longer second part of the book, David gives recipes for such dishes as spiced beef, smoked fish, cured pork and sweet fruit pickles. Not all call for unfamiliar spices: her "Sussex stewed steak", adds to the beef only port, stout, vinegar or ketchup, and black pepper. The book contains "practical notes on how to make an authentic paella, cook vegetables crisp like the Chinese, and, with assistance from notes by long-dead Indian colonels, how to prepare a genuinely Indian curry."[58]
As David remarked in this section, her approach to measuring out ingredients had changed since her early days: "By temperament a non-measurer, I have myself, first through the wish to communicate recipes and now by force of habit, become the reverse. I find that the discipline of weighing and measuring does one's cooking nothing but good, provided that one does not waste time messing about with quarter-saltspoons and five-eighths of pints, nor, above all, expect that precision will eliminate the necessity to keep one's head or train one's eye and palate."[59] The author does not conceal her dislike for some much-used herbs: sage "deadens the food with its musty dried blood scent" and rosemary "acrid taste … the spiky little leaves get stuck between your teeth."[60]
The book was published as the first of a planned series for Penguin Books, "English Cooking, Ancient and Modern." Penguin reprinted the book with revisions in 1973, 1981 and 1987. In 2000 Grub Street publishers issued a new edition.[61]


English Bread and Yeast Cookery
 (1977)

David follows the pattern of Spices, Salt and Aromatics in the English Kitchen, devoting the first part of the book to history and the second to recipes. Reviewing the new book, Jane Grigson wrote: "Mrs. David gives the history of wheat and milling … She goes into weights and cost from the establishment in 1266 of the Assize of Bread up to present-day regulations, with a separate chapter on costing your own bread vis-à-vis bought loaves."[62]
In the second part, David devotes chapters to recipes for various forms of baking. Bread comes first, followed by recipes for, among many other things, buns, yeast cakes, soda-bread, brioches, croissants, pain au chocolat, and pizza. As in her earlier books, the recipes are interspersed with excerpts from earlier authors, including Fernand BraudelAuguste Escoffier, and the painter John Constable.
In The ObserverHilary Spurling called the book "a scathing indictment of the British bread industry" and also "a history of virtually every development since Stone Age crops and querns". Spurling rejoiced in the range of David's recipes: "It contains directions for baking anything from the common cob and Coburg to Peggy-tub or Flowerpot bread, Sussex Plum Heavies, Scotch bun and Selkirk bannock, not forgetting splits, baps, muffins, crumpets, wiggs and chudleighs."[63] The Times wrote, "This is probably Mrs. David's most academic work yet. However, not one ounce of the familiar charm, good sense, asperity (reserved for modern commercial white bread), clarity or warmth is missing."[56]
The book was published by Alan Lane in hardback and Penguin Books in paperback, with reprints in 1978 and 1979. The first American edition was published by Viking Press in 1980, and a rewritten American edition was published by Penguin in 1982. In 1995, Biscuit Books of Newton, Mass. published a new American edition. A new edition was published in London by Grub Street books in 2010.[64]

An Omelette and a Glass of Wine (1984)

Although David had drawn on her many magazine articles for material in her earlier books, An Omelette and Glass of Wine was the first straightforward anthology of her work. Compiled with the assistance of Jill Norman, it consists of David's selections from her essays and articles published since 1949 in publications "from the Sunday Times to Nova, from Vogue to the Spectator, from the long defunct travel magazine Go to Cyril Ray's Compleat Imbiber, Peter Dominic's Wine Mine and a quite a few others."[65] Jane Grigson wrote of it, "An Omelette and a Glass of Wine is different from any other book by Elizabeth David. Yet in a sense it includes them, holds them together. We feel closer to Mrs David herself in this book, and I suppose it is the closest we are likely to get to an autobiography"[66]
The article from which the volume takes its title is an essay on "the almost primitive and elemental meal evoked by the words: 'Let's just have an omelette and a glass of wine.'"[67] Among the other subjects are profiles of people including Norman DouglasMarcel BoulestinMrs Beeton, and "A gourmet in Edwardian London", Colonel Nathaniel Newnham-Davis.[68] Several sections are devoted to descriptions of the markets at CavaillonYvetotMontpellierMartigues and Valance,[69]and unpretentious restaurants and hotels in France.[70] There are articles on lemons, potted meat, mayonnaise, pizza, syllabubs, truffles, and on the cuisines of Spain and Morocco.[71] For most of the articles David provided either an introduction or an afternote, or both.
The Times described the book as "this serenely unhurried gathering of essays, book reviews, pamphlets, travellers' tales and cookery articles.[72] The food writer Alan Davidson spoke of David's "intellectual vitality, her amazing memory for detail, her passionate interest in getting everything right, her feeling for style in the larger sense," qualities that the chef Rowley Leigh found demonstrated in An Omelette and a Glass of Wine.[73]
The book was published by Robert Hale. In 1985 Dorling Kindersley published an edition, and the first US edition was published by Viking, New York, in the same year. The first paperback edition was published by Penguin Books in 1986. Translations have been published in Danish, Swedish and Dutch. The book was reprinted in 1986, 1996, and 1997. In 2009 a new edition was published by Grub Street, London; in 2010 a new US edition was issued by Lyons Press, Guilford, Conn.[74]

Posthumous publications

David had worked with the editor Jill Norman since the 1960s, and Norman became intimately familiar with David's writings.[75] The success of David's last book, in collaboration with Norman, and David's express wishes that Norman complete some of her work in progress, led Norman to edit and publish five books of David's work after David's death in 1992.[76]


Harvest of the Cold Months
 (1994)

David had been working on this book intermittently for several years before her last illnesses. When she realised that she would not live to complete it, she asked Jill Norman to do so. It was a demanding task; Norman found that "the book had grown without a structure … it was a collection of essays, really."[77] It was noticeably more academic in tone than any of its predecessors, a book for the scholar rather than the cook.[78] Reviewing the work, Candice Rodd wrote:
Harvest of the Cold Months is not a cookery book but an awe-inspiring feat of detective scholarship, the literally marvellous story of how human beings came to ingest lumps of flavoured frozen matter for pleasure. It bulges with recipes variously crude, exquisite and fantastical, but most are for wonderment rather than use. You sense the writer's quiet triumph as she turns the musty, fragile pages of yet another ancient memoir or book of receipts and sees one more piece of the fascinating global jigsaw slip satisfyingly into place. You remember that before she was a cook she was a history student.[79]
The book traces the history of ice in the cuisines of Europe from mediaeval times, when it had to be brought from the mountains and kept in ice houses ("anything from a hole in the ground lined with straw to elaborate domes").[79] It was published in London by Michael Joseph and in New York by Viking. It was reprinted in 1995 and 1996.[80]


South Wind Through the Kitchen
 (1997)

Among the projects of David's later years with which she worked with her editor, Jill Norman, was a single-volume collection of the best of her extensive writings. When David's health deteriorated, the project was shelved. In 1996, Norman revived it, and invited chefs, writers and David's friends to choose their favourite articles and recipes. Many of the contributors, such as the chef Simon Hopkinson, contributed an introduction or afterword to the pieces they chose. The extracts and recipes are taken from all David's books published by 1996. There are more than 200 recipes, organised in the customary way with sections on courses and ingredients – eggs and cheese, fish and shellfish, meat, poultry and game, vegetables, pasta, pulses and grains, sauces, sweet dishes and cakes, preserves, and bread – interspersed, as in David's earlier works, with articles and essays.[81]
The title of the book comes from an essay published in 1964 and reprinted in An Omelette and a Glass of Wine, and is a reference to South Wind, a novel by David's greatly-loved friend Norman Douglas.[82]
The book was published by Michael Joseph. An American edition was published by North Point Press, New York, in 1998. A Chinese translation was published in 2000.[83]

Is There a Nutmeg in the House? (2000)

This book is a successor to An Omelette and a Glass of Wine, consisting, like its predecessor, of magazine articles, essays and other earlier writings. When selecting the material for the earlier book, David and Jill Norman, who assisted her, found too many articles to fit into a single volume, and many were filed away for a sequel. After David's death, Norman supplemented them with articles written by David in the 1980s. The first section of the book is a short autobiographical piece, a rarity from David, who guarded her privacy carefully. David's interest in the historical aspects of cuisine is given scope in essays on the history of Oxo and BovrilAlexis Soyer and the potato.[84] Articles aimed at the domestic cook include "Do not Despair over Rice", "Making Ice Cream", and one propounding a view for which she was famous: "Garlic Presses are Utterly Useless".[85]
The book was published in hardback by Michael Joseph, and in paperback by Penguin in 2001. An American edition was published by Viking in 2001.[86]


Elizabeth David's Christmas
 (2003)

David and her editor Jill Norman had discussed such a book as early as the 1970s, but work on other projects precluded it. After David's death, Norman found when sorting out her papers that David had written and compiled far more material on a Christmas theme than anyone else had realised. Among the papers was an introduction that David had written for the projected volume, in which she said that one of her motives for writing a book about Christmas cooking was to head off the annual last-minute requests for recipes from her friends and relations. Those she had found most frequently asked for formed the core of the book. Together with some Christmas recipes from Mediterranean FoodFrench Provincial Cooking, and Spices, Salt and Aromatics in the English Kitchen, and revised articles published in previous years in magazines, they were turned into a 214-page book. The chapters dealt with the social and historical side of Christmas, first courses and cold meats, soups, poultry and game, meat, vegetables and salads, sauces, pickles and chutneys, and desserts, cakes and drinks.[87]
The book reprints one of David's most quoted sentences, first printed in Vogue in 1959, and included in Is there a Nutmeg in the House in 2000: "If I had my way – and I shan't – my Christmas Day eating and drinking would consist of an omelette and cold ham and a nice bottle of wine at lunchtime, and a smoked salmon sandwich with a glass of champagne on a tray in bed in the evening."[88] The pattern of the book follows that of earlier ones, with recipes interspersed with more discursive essays on subjects such as avocado pears, persimmons, historical menus, and Christmas hampers, and extracts from prose by writers whom David admired, including Sybille Bedford and George Eliot.[89]
The book was published by Michael Joseph. An American edition was published by David R. Godine, Boston, in 2008.[90]


At Elizabeth David's Table
 (2010)

The book was published to mark the 60th anniversary of David's first book. With prefatory contributions from several prominent British chefs (Jamie OliverJohnny GreyRose Gray, Sally Clarke, Simon Hopkinson, and Hugh Fearnley-Whittingstall) it assembles recipes and essays from David's previously-published works. There are 12 twelve chapters, including ones on soups, starters, meat, fish, desserts and baking. It was published in London by Michael Joseph and in New York by Ecco in 2010.[91]


Writing Awards

David won the Glenfiddich Writer of the Year award for English Bread and Yeast Cookery. In 1982, she was made a Fellow of the Royal Society of Literature in recognition of her skills as a writer.[1]

Notes

  1. a b c Cooper, Artemis. "David, Elizabeth (1913–1992)", Oxford Dictionary of National Biography, Oxford University Press, 2004, accessed 27 March 2011 (subscription required)
  2. ^ David (2001), p. 5
  3. ^ Quoted in Cooper, p. 45
  4. ^ Two of her essays about him, "Have It Your Way", and "If You Care to Eat Shark", are included in An Omelette and a Glass of Wine (1984). See David (1986), pp. 120–124 and 139–143
  5. ^ Cooper, p. 67
  6. ^ Cooper, pp. 78–83
  7. ^ David (2001), p. 167
  8. ^ David (2001), p. 5, and David (1986), p. 23
  9. a b David (1986), p. 21
  10. ^ David (1986), p. 14
  11. ^ David (1999), p. vii
  12. ^ Cooper, p. 144
  13. ^ David (1999), dust jacket and title page
  14. ^ Cooper, p. 141
  15. ^ David (1999), p. vii
  16. a b Cooper, p. 144
  17. ^ "Cookery", The Times Literary Supplement, 9 June 1950, p. 362; Arlott, John. "From Time to Time", The Guardian, 18 July 1986, p. 15; and "First Bites", The Guardian, 15 March 1994, p. B5
  18. ^ Cooper, p. 152
  19. a b David (1999), p. ix
  20. ^ "Cookery", The Times Literary Supplement, 9 June 1950, p. 365
  21. ^ Chandos, John. "Southern Spells", The Observer, 18 June 1950, p. 7
  22. ^ David (1999), p. iii
  23. a b "A Book of Mediterranean Food", WorldCat, accessed 17 May 2011
  24. ^ "A Book of Mediterranean Food and Other Writings", Folio Society, accessed 17 April 2011
  25. a b David (1999), p. 201
  26. ^ David (1999), pp. 215–216
  27. ^ David (1999), p. 207
  28. ^ Marion, Lucie. "Wine in the Kitchen", The Manchester Guardian, 11 October 1951, p. 4
  29. ^ Chandos, John. "Guests in the Kitchen", The Observer, 29 June 1959, p. 9
  30. ^ "French Country Cooking", WorldCat, accessed 17 May 2011
  31. ^ David (1999), p. 202
  32. ^ Cooper, pp. 169–171
  33. ^ Cooper, p. 175
  34. ^ "Food and Drink", The Times Literary Supplement, 29 October 1954, p. 694
  35. ^ Stark, Freya. "Gastronomic Joys", The Observer, 14 November 1954, p. 9
  36. ^ David (1989), p. xxiv
  37. a b c "Italian Food", Folio Society, accessed 17 May 2011
  38. ^ Cooper, p. 201
  39. ^ David (1989), p. iv
  40. ^ David (1999), p. 403
  41. ^ David (1999), pp. 404 and 406
  42. ^ For example, David (1999), pp. 461, 452, 422, 502, 453, 539, 463, 451 and 420
  43. ^ "Cookbook", The Observer, 5 June 1955, p. 7
  44. ^ David (1999), p. 401
  45. ^ David (1999) pp. 531, 512, 471, 533 and 547
  46. ^ "Summer Cooking", WorldCat, accessed 17 May 2011
  47. ^ "Summer Cooking", Folio Society, accessed 17 May 2011
  48. ^ David (1979) passim
  49. ^ Cooper, p. 208
  50. ^ "Household goddess", The Observer, 31 October 1965, p. 40
  51. ^ "French Provincial Food", Folio Society, accessed 17 May 2011
  52. ^ David (1979), pp. 533–550
  53. ^ David (1979), pp. 183–188
  54. ^ David (1979), pp. 350–352 and 448–449
  55. ^ "Cookery", The Times Literary Supplement, 30 December 1960, p. 3561
  56. a b Baker, Roger. "Food and drink", The Times, 25 November 1977, p. XIV
  57. ^ "French Provincial Cooking", WorldCat, accessed 14 May 2011
  58. a b "Savoury story", The Times Literary Supplement, 12 February 1971, p. 189.
  59. ^ David (1970), p. 68
  60. ^ David (1970), p. 60
  61. ^ "Spices, salt and aromatics in the English kitchen", accessed 14 May 2011
  62. ^ Grigson, Jane. "The life-giving loaf", The Times Literary Supplement, 2 December 1977, p. 404
  63. ^ Spurling Hilary. Unnatural practices", The Observer, 18 December 1977, p. 25
  64. ^ "English Bread and Yeast Cookery", WorldCat, accessed 14 May 2011
  65. ^ David (1986), p. 9
  66. ^ Grigson, Jane. "French Lessons", The Times Literary Supplement, 21 December 1984, p. 486
  67. ^ David (1986), p. 51
  68. ^ David (1986), pp. 120–133; 162–174; and 192–196
  69. ^ David (1986), pp. 255–274
  70. ^ David (1986), pp. 53–74
  71. ^ David (1986), pp. 192, 216, 25, 98, 229, 280, 94 and 143.
  72. ^ Crawford Poole, Shona. "Plain food, blunt talk," The Times, 31 October 1984, p. 11
  73. ^ Leigh, Rowley. "Simply the Best: There are good food writers, very good food writers – and there is Elizabeth David", The Guardian, 8 March 1997, p. B42
  74. ^ "An Omelette and a Glass of Wine", WorldCat, accessed 14 May 2011
  75. ^ Cooper, pp. 239–240
  76. ^ Cooper, p. 335, David (2003), pp. ix–x; and David (2001), pp. ix–x.
  77. ^ Cooper, p. 335
  78. ^ Cooper, pp. 322–323
  79. a b Rodd, Candice. "Cool customers enjoy frozen assets", The Independent, 30 October 1994
  80. ^ "Harvest of the Cold Months", WorldCat, accessed 14 May 2011
  81. ^ "South Wind Through the Kitchen", Grub Street, accessed 14 May 2011
  82. ^ David (1986), p. 124
  83. ^ "South Wind Through the Kitchen", WorldCat, accessed 14 May 2011
  84. ^ David (2000), pp. 17, 209, and 70
  85. ^ David (2000), pp. 142, 272, 57 and 51
  86. ^ "Is There a Nutmeg in the House?", WorldCat, accessed 14 May 2011
  87. ^ David (2003), pp. vii–viii
  88. ^ David (2001), p. 171; and David (2003), p. 11
  89. ^ David (2003), pp. 24, 174, 109, 127, 41 and 17
  90. ^ "Elizabeth David's Christmas, WorldCat, accessed 14 May 2011
  91. ^ "At Elizabeth David's Table", WorldCat, accessed 14 May 2011


Sources

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  • David, Elizabeth (1989) [1954]. Italian Food (sixth ed.). London: Penguin. ISBN 0140468412.
  • David, Elizabeth (1979) [1960]. French Provincial Cooking (fourth ed.). Harmondsworth: Penguin. ISBN 0140460993.
  • David, Elizabeth (1970). Spices, Salt and Aromatics in the English Kitchen. Harmondsworth: Penguin. ISBN 0140461639.
  • David, Elizabeth (1977). English Bread and Yeast Cookery. Harmondsworth: Penguin. ISBN 0140462996.
  • David, Elizabeth (1986) [1984]. An Omelette and a Glass of Wine (second ed.). Harmondsworth: Penguin. ISBN 0140467211.
  • David, Elizabeth (1994). Norman, Jill. ed. Harvest of the Cold Months: the social history of ice and ices. London: Michael Joseph.ISBN 0718137035.
  • David, Elizabeth (1997). Norman, Jill. ed. South Wind Through the Kitchen: the best of Elizabeth David. London: Michael Joseph.ISBN 0718141687.
  • David, Elizabeth (2001) [2000]. Norman, Jill. ed. Is There a Nutmeg in the House? (second ed.). London: Penguin. ISBN 014029290X.
  • David, Elizabeth (2003). Norman, Jill. ed. Elizabeth David's Christmas. London: Michael Joseph. ISBN 0718146700.
  • David, Elizabeth (2010). Norman, Jill. ed. At Elizabeth David's Table: her very best everyday recipes. London: Michael Joseph.ISBN 9780718154752.